This Crockpot Spinach Artichoke Dip is my go-to warm and cheesy appetizer for any occasion. It’s packed with tender spinach, hearty artichoke hearts, and an indulgent blend of cheeses. All it takes is a few simple ingredients and a slow cooker to create a creamy, melty dip that always disappears fast. Whether I’m hosting a party, bringing a dish to a potluck, or just craving something comforting, this dip hits the spot every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
24 oz frozen spinach, thawed and well drained
30 oz artichoke hearts, quartered and drained
½ cup white or yellow onion, diced
3 cloves garlic, minced
16 oz cream cheese, softened
1 cup sour cream
½ cup mayonnaise
1 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese
8 oz fresh mozzarella (optional)
For the Crostini:
1 French baguette, sliced into ½‑inch pieces
3 tbsp olive oil
2 tsp fine sea salt
2 tsp freshly ground black pepper
Directions
I add the thawed and drained spinach and artichoke hearts into the crockpot.
I stir in the diced onion, minced garlic, sour cream, and mayonnaise until everything is well combined.
Then I add the softened cream cheese, Parmesan, and shredded mozzarella, stirring again to blend all ingredients.
I cover the crockpot and cook on medium for about 1½ to 2 hours, stirring occasionally, until the dip is hot, melted, and bubbly.
While the dip cooks, I arrange the baguette slices on a baking sheet, drizzle them with olive oil, and sprinkle with salt and pepper. I bake them at 350 °F (175 °C) until golden and crisp, about 10–15 minutes.
If I’m using fresh mozzarella, I tear it and scatter it over the hot dip, cover the crockpot again, and let it cook for another 20–30 minutes until fully melted.
I serve the dip warm with the crostini, or sometimes with chips or veggies depending on the crowd.
Servings and timing
Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Calories: 501 kcal per serving
Variations
I sometimes swap in Greek yogurt for the sour cream to lighten it up a bit.
For a spicier version, I add a pinch of red pepper flakes or a diced jalapeño.
If I want extra texture, I stir in chopped water chestnuts for a slight crunch.
I’ve used marinated artichoke hearts before, which add even more flavor.
This also works great as a baked dip in the oven if I’m short on time.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. When I want to reheat it, I simply microwave it in short bursts, stirring between each, or I warm it up in a small saucepan over low heat. If it’s thickened too much, I stir in a splash of milk or cream to loosen it up. The crostini are best fresh, but I store any extras in an airtight container at room temperature for a day or two.
FAQs
How do I keep the dip from becoming too watery?
I always make sure to drain the spinach really well. Squeezing out as much excess water as possible helps keep the dip thick and creamy.
Can I use fresh spinach instead of frozen?
Yes, I can use fresh spinach. I just sauté it first to wilt it down and remove the moisture before adding it to the crockpot.
What’s the best way to serve this dip at a party?
I like to keep it warm right in the crockpot set to the “keep warm” setting. That way, it stays creamy and gooey for hours while guests help themselves.
Can I make this dip ahead of time?
Absolutely. I often prep everything the day before, store it in the fridge, and then cook it in the crockpot the next day. It also reheats well if I make it completely in advance.
What can I use instead of crostini?
I sometimes serve it with tortilla chips, pita chips, pretzel crisps, or raw veggies like carrots, celery, and bell pepper strips.
Conclusion
This Crockpot Spinach Artichoke Dip is one of those dishes I know I can always count on to be a hit. It’s creamy, comforting, and packed with flavor — and it couldn’t be easier to make. Whether I’m feeding a crowd or just indulging in something warm and cheesy, this recipe never lets me down.
📖 Recipe:
Print
Crockpot Spinach Artichoke Dip
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Crockpot Spinach Artichoke Dip is a warm, cheesy, and crowd-pleasing appetizer made with tender spinach, artichoke hearts, and a rich blend of cheeses, all slow-cooked to melty perfection.
Ingredients
24 oz frozen spinach, thawed and well drained
30 oz artichoke hearts, quartered and drained
½ cup white or yellow onion, diced
3 cloves garlic, minced
16 oz cream cheese, softened
1 cup sour cream
½ cup mayonnaise
1 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese
8 oz fresh mozzarella (optional)
For the Crostini:
1 French baguette, sliced into ½‑inch pieces
3 tbsp olive oil
2 tsp fine sea salt
2 tsp freshly ground black pepper
Instructions
- Add the thawed and drained spinach and artichoke hearts into the crockpot.
- Stir in the diced onion, minced garlic, sour cream, and mayonnaise until well combined.
- Add the softened cream cheese, Parmesan, and shredded mozzarella, and stir to blend all ingredients.
- Cover the crockpot and cook on medium for about 1½ to 2 hours, stirring occasionally, until the dip is hot, melted, and bubbly.
- While the dip cooks, arrange the baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake at 350 °F (175 °C) for 10–15 minutes until golden and crisp.
- If using fresh mozzarella, tear and scatter it over the hot dip, cover, and cook for another 20–30 minutes until melted.
- Serve the dip warm with crostini, chips, or fresh-cut veggies.
Notes
Drain the spinach thoroughly to avoid a watery dip.
Use Greek yogurt instead of sour cream for a lighter version.
Add red pepper flakes or jalapeño for a spicier dip.
Stir in chopped water chestnuts for extra crunch.
Can be baked in the oven if short on time.
Leftovers keep well in the fridge for up to 3 days.
Reheat gently in the microwave or over low heat on the stovetop, adding milk or cream if needed.
Crostini are best fresh but can be stored at room temp for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 501
- Sugar: 2g
- Sodium: 680mg
- Fat: 43g
- Saturated Fat: 21g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 90mg
